Almond Milk Yogurt

5 from 7 votes

Almond milk yogurt is a great dairy-free alternative to regular yogurt. It's just as thick, creamy, and tart, but made with almonds. The recipe is vegan (dairy-free, egg-free), grain-free (gluten-free), soy-free, and refined sugar-free.

Prep Time10 15

Cook Time5

Total Time10 25

Servings: (½-cup) servings

Calories: 195kcal

Equipment

Ingredients

2 cups almonds , blanched
2 cups water
1/16 tsp. agar powder
2 probiotic capsules *

US Customary - Metric

Instructions

Blend the almonds. Add the almonds into a high-speed blender and blend until the almonds are completely broken down. Keep the blender running for at least 1-2 minutes so you get the most out of the almonds.
Strain the almond milk. Using a nut milk bag or a few layers of cheesecloth, strain the almond milk, squeezing well to extract the liquid. You should end up with 2 cups of almond milk
Boil the almond milk. Add a little bit of the almond milk into a medium saucepan and mix in the agar powder. Once dissolved, add the rest of the almond milk and mix until well combined. Heat the almond milk over medium heat until it begins to boil. Reduce the heat to medium-low and boil for 4-5 minutes.
Cool the almond milk. Remove the thickened almond milk from the heat and let it cool. I like to transfer the almond milk into a sterilized glass bowl, so it cools down faster.
Add the live cultures. Once the milk reaches 110°F/43°C, you're safe to add the live cultures. Using sterilized non-metal utensils, stir the live cultures into the almond milk. Make sure the starter culture is well mixed in so the good bacteria are spread throughout the milk.
Let the almond milk culture. Cover the bowl with the almond milk with a piece of cheesecloth, and let the almond milk culture at a consistent temperature for a few hours. The time will depend on the strength of the probiotics, the number of strains the probiotics contain, and the temperature at which the almond milk is culturing. I used 50 billion probiotic capsules with 20 different bacterial strains, and let the yogurt culture at 77°F/25°C for 10 hours. The longer you let the almond milk yogurt culture, the tarter it will be.
Refrigerate the yogurt. Once the almond yogurt reaches the tanginess you like, place it in the refrigerator to stop the culturing process. Let cool for at least 8 hours. As the yogurt cools, it will thicken even more.
Store. Leftover almond milk yogurt keeps well covered in the refrigerator for up to 1 week.

Notes

*I used 50 billion probiotic capsules with 20 different bacterial strains, including Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, and Bifidobacterium lactis.

**Prep time does not include soaking the almonds (8-12 hours).

***Nutrition information is approximate and many contain errors. Please, feel free to make your own calculations.

Nutrition